FSR April 2023

TRENDING ON THE MENU // Plant-Based Protein

CONSUMERS ARE OPTING FOR PLANT-BASED DISHES FOR A VARIETY OF REASONS.

NESTLÉ PROFESSIONAL

The Future of Plant-Based Here’s how operators can build loyalty around their plant-based offerings. C onsumers are intrigued by plant based proteins; there’s no denying it. According to Datassential, 40 meat, and 32 percent believe they’re bet ter for the environment than meat.

Datassential found that nearly half (48 percent) of U.S. restaurants featured plant-based alternatives on their menus last year. Demand is clearly high—yet Kantar Pro les found that only 20 percent of consumers described plant-based meat alternatives as “tasty,” and only 11 per cent described them as “exciting.” e social experience of dining out is often the best opportunity for consumers to

“ ere are a multitude of reasons why so many individuals choose to eat plant based dishes,” says Chef Orlando Apo daca, corporate executive chef at Nestlé Professional . “It’s always been about the message. Which story appeals to them? Is it the traceability, the cultural rele vance, the future of the planet?” And restaurants have listened. In fact,

percent of consumers plan to buy plant based meat substitutes in 2023. e bur geoning plant-based phenomenon par ticularly appeals to those looking for a healthy lifestyle, as well as the environ mentally conscious. Mintel has found that 50 percent of consumers believe plant-based proteins are healthier than

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APRIL 2023 | SPONSORED CONTENT